W hen in doubt, stir-fry it. Pretty much everything tastes better in a stir-fry, and I can name them all. Leftover rice?

Each serving provides 617kcal, 47g protein, 56g carbohydrate (of which 8g sugars), 22g fat (of which 4.5g saturates), 6g fibre and 3.5g salt ... stir-fry for 2-3 minutes. Stir in the soy sauce ...

Hoisin sauce adds tons of flavor to this simple cabbage and ham stir-fry that’s an easy way to transform leftover meat from ...

Put them in a small bowl, then add the sugar, soy sauce, white pepper and 15ml ... then add the asparagus and sprinkle lightly with salt. Stir-fry for about 30 seconds. Cover the wok with the ...

Slice the garlic. 2. Fry the garlic in sesame oil over low heat. Once the garlic releases its aroma, add the spinach, water, sake, granulated dashi, soy sauce and salt. Stir-fry over high heat.

Your stir fry will likely already have salt from ingredients like soy sauce, and the noodles will absorb some of that flavor anyway. Close up of lo mein noodles with shrimp - Lauripatterson/Getty ...

Whisk together the soy sauce ... then stir in the sea-salt flakes. Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir-fry it for 2 minutes, until lightly ...

So once you’ve baked up this year’s holiday ham and stored the leftovers in the fridge, keep things simple the next day with this quick and easy stir-fry for lunch or dinner. (Or breakfast.